If you’re like me, you end up at a parttttaaaaaaay and you’re served nothing but a bowl Chex party mix (full of inflammatory ingredients) and you’re ready to throw yourself out the window because there is nothing you can eat. Am I right? I thought so. Well, today I’ve got a recipe for you that’s gluten-free, grain-free and refined sugar-free. The best part? You can bring it to your party and everyone will love it. They won’t realize it’s free of all those food groups when they dive into it because it’s so naturally sweet and delicious.
This party mix is great for a mid-day snack, to add to your morning cereal or warm oatmeal or you can just dive into this mix with your hands and have your very own party in your kitchen, which is pretty much what I’ve been doing. It’s full of protein, so it’s great for in between meals when my blood sugar needs a little bit more of a boost to balance out my hormones and keep me energized.
Whichever way you decide to eat this party mix, you’re going to love it. It’s quite easy to prep and you can easily use your favorite nuts and/or seeds such as walnuts, pumpkin seeds, Brazil nuts and cashews so you don’t need to use the exact nuts/seeds called out in the recipe. I’m super excited to share this recipe because it’s from Megan Gilmore’s new book, No Excuses Detox. Her new book is full of gorgeous recipes that are easy for families and anyone looking to eat cleaner. Be sure to check out her new book; she has a whole bunch of delicious recipes that are gorgeous and delicious. Congrats, Megan, your book is lovely!
Now, I know you’re all ready for the weekend and you’re looking for a new recipe to excite your taste buds. Dive into this party mix because it’s Friday and we’re all in need of a party right about now. Don’t you think?
- ½ cup raw almonds
- ½ cup raw pecans
- 1 cup hulled sunflower seeds
- 1 tablespoon maple syrup
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ¾ teaspoon fine sea salt
Preheat the oven to 250°F and line a baking sheet with parchment paper.
In a large bowl, stir together the almonds, pecans, sunflower seeds, maple syrup, chili powder, garlic powder, and salt. Spread the mixture on the prepared baking sheet in a flat, single layer without too many clumps.
Bake for 35 minutes, then cool completely (the nuts will be crunchy once completely cool). Store in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.
Reprinted with permission from No Excuses Detox, copyright © 2017 by Megan Gilmore, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photography copyright © 2017 by Erin Scott.